Come see what is on the menu this week! I work toward once a week grocery shopping and fast, easy cooking!!

Sunday, January 2, 2011

Happy New Year

Monday - Spinach Quiche
Tuesday - Pot Roast
Wednesday - Pizza (with left over pot roast)
Thursday - White Chili

Easy Spinach Quiche

1 9” unbaked pie crust
1 cup shredded cheddar cheese
1 teaspoon minced garlic
1/2 tsp. salt
dash pepper (optional)
1 3 oz. can French fried onions
1 10 oz package frozen chopped spinach
4 eggs

1) Pierce pie crust lightly with fork and bake in 350 degree
oven for 10 minutes. Remove from oven.
2) Cook spinach according to package directions.
3) crumble onions. Mix onions, garlic,
cheese, salt, and pepper by hand in medium-sized bowl.
4) Add cooked spinach to mixture.
5) In separate bowl, beat eggs until light and lemon colored.
Add these to mixture.
6) Pour mixture into pie crust and bake in 350 degree oven for
45 minutes or until top is golden brown.


Broccoli Quiche: Substitute 1 10 oz. box frozen chopped broccoli for spinach

Mushroom Quiche: Substitute 1 3 oz. can of drained mushrooms
for spinach (no need to heat mushrooms before adding) and 1 cup
shredded Swiss cheese for cheddar cheese.

Awesome Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream
of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cups beef broth
1/4 cup red wine
5 1/2 pounds pot roast

1. In a slow cooker, mix cream of mushroom soup,
dry onion soup mix and water. Place pot roast in slow
cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on
Low setting for 8 to 9 hours.

You can coat roast in salt/pepper/flour and brown on all sides before cooking.

I made this for my Bunko club and everyone wants the recipe.
It really came out GREAT. Thought you might like it for when you entertain.


Premade Crust loaded with left over:
pot roast
Tomato sauce


4 Chicken Breast (boiled and cut or shredded)
3 Cans White Northern Beans
3 Cans Chicken Broth
2 – 4oz Cans of Green Chili
2 Cans Diced Tomatoes
1-2 teaspoons Oregano
2 Cloves Garlic (minced)
1 Lg Onion
1-2 teaspoons Chili Powder
1 lb Monterey Jack Cheese (cubed)

Put all of the above in Crock Pot except Chicken and Cheese.
After everything has cooked down (about 4 hrs in crock pot)
and blended put in Chicken (about 1 hour before end of cooking).
Just before serving add the cubed cheese to hot mixture.

(I added the liquid from the boiled chicken and only added
2 cans of chicken broth. I also bought 2 cans of diced tomatoes
with green chili in the can so I put in 1 can of the green chili).
It was spicy, but good. If you wanted it less spicy leave go less
on the green chili.)

No comments:

Post a Comment